Sunday, November 25, 2007

Rosemary Roasted Chicken & Potatoes

I forgot to put my chicken in the crockpot this morning, so I had to come up with a different recipe. I had seen this one in the Kraft Food & Family magazine and thought it sounded good, so this is what we're having, although I'm not doing the potatoes with it. I want to do some kind of potatoes, but I don't really feel like peeling them, and I don't have toppings for baked potatoes. I have a box of au gratin potatoes in the pantry I may mix up for us to have with it.

PREHEAT oven to 375°F. Mix cream cheese, 1 tsp. of the rosemary and 1/2 tsp. of the pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, trying not to tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. of the dressing.

I didn't have red potatoes and didn't know how regular potatoes would be with the skin left on and done this way. I'll be using the chicken leftovers for a casserole on Tuesday night. Tomorrow night I'm meeting some friends for dinner, so there won't be anything served in our house!

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About Me

I'm a stay-at-home-mom to two boys, and I love to cook and try new recipes. We generally eat healthy foods, and I try to avoid using processed or packaged foods. Since I stay home, I try to make healthy meals that are also economical.
I also like photography, travel, scrapbooking, and reading.